peggyblue Recipe Reviews (Pg. 1) - Allrecipes.com (13920316)

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Key Lime Pie VII

Reviewed: Oct. 19, 2014
This was great! I bought a bag of Keylime's at Walmart. There were 24 of them so I thought I would have plenty to get 3/4 c Worth...but maybe they were on the smaller side because I only managed to get half a cup. However this still came out awesome!!! So worth the effort of squeezing and grating!
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Blackened Tuna Steaks with Mango Salsa

Reviewed: Aug. 14, 2014
Wish I could give it more star, but this was just "OK" for me. Mango salsa didn't have a whole lot of flavor depth...I don't know, maybe needed honey and spices? even eating each bite of tuna with the salsa didn't really add too much. Will still be on the lookout for a good tuna steak recipe.
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Brandy Slush I

Reviewed: Jun. 18, 2014
Really great summer cooler! Wonderful, refreshing flavor that you can hardly tell is alcoholic (and I added an extra half cup of brandy!) I could only find 12 oz frozen OJ and lemonade so I changed the servings on the recipe to 18 to get everything to the right proportions. Worked perfectly!
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Margaritas

Reviewed: Dec. 27, 2013
Tastes great and very easy to make. Dangerous combo! :)
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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 12, 2013
Great recipe! The only thing I did differently was to use a buttermilk substitute with 1 Tbsp white vinegar and then add milk to equal one cup total...Hate having to buy a half gallon of buttermilk for just a cup! I used the full amount of sugar and it was perfect in my opinion...I live in VA and many of the restaurants I've been to around here do actually serve cornbread with a little sweet to it...I cooked this in my cast iron skillet which gave it an awesome crust. Highly recommend this recipe!
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Gourmet Sweet Potato Classic

Reviewed: Nov. 30, 2013
Not that this dish needs another glowing review...but I feel compelled nevertheless! Wonderful dish! It's more like sweet potato pie - so rich and awesome! I do also reduce the sugar (to taste) in both the filling and topping - to 1/3 c and 2/3 c respectively. But that's the only change I make and it comes out incredible every time. It was a real winner again this Thanksgiving. Oh, and I do nuke the sweet potatoes for 10 min and then finish baking them in a 425 oven for 45 minutes. They cool for 20 min and it's super easy to take them out of their skins. I think a baked potato really enhances the flavor.
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Caramel Macchiato Cheesecake

Reviewed: Nov. 4, 2013
Wonderful texture and flavor...and I personally liked it best without the enhancements of whipped cream and caramel. Some time ago I came across an allrecipes reviewer that filled a pan of boiling water and placed it on a rack beneath the cheesecake while cooking as a less complicated alternative to the water bath and I've been using it ever since for all cheesecakes. It worked like a charm here. The cheesecake did not crack and the texture was perfect. Do follow the recipe's refrigeration instructions though...I cheated and had my first piece only 2 hours after refrigerating and I must admit, I wasn't all that impressed. Then I had it for breakfast the next day (yeah, shameful, I know :P) and it was 100 times better! This cheesecake is a keeper!
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Iced Pumpkin Cookies

Reviewed: Sep. 12, 2013
Great cookies! I don't know how anyone could dislike these...I guess unless you prefer a more dense cookie texture, as these have an airy, cake-like texture...They really are fantasti though! And I didn't even make the frosting for the first batch (decided I would "try" one before frosting and ended up eating the entire first batch! Yes, they're that good!)! Only thing I did differently was using half white and half light brown sugar. Highly recommend these!
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Quick Yeast Rolls

Reviewed: Aug. 13, 2013
Followed recipe except dropped large spoonfulls into greased pie plate instead of muffin tins (I don't know why...I guess it just wouldn't feel like a roll in a muffin shape LOL!) Anyway, tasted great! My hubby absolutely adored these...went for seconds & thirds. I look forward to trying different variations...will probably add a little more sugar next time or maybe even honey. This is a keeper!
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Chicken Parmesan

Reviewed: Jun. 2, 2013
Best chicken parm I've ever made! I think the panko crumbs make all the difference for that crispy crust! Definitely don't sub that out for bread crumbs. I took the easy route for a lot of things in this recipe-used whole jar of Prego spaghetti sauce, bagged shredded mozzarella and Parmesan, omitted the fresh basil as well as the provolone-it still came out fantastic. Hubby said it was better than eating out! This is worth the effort.
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Boneless Buffalo Wings

Reviewed: May 19, 2013
Was trying to figure out what to do with a left over chicken breast. This recipe was perfect! It made 4 awesome chicken strips which I ate with BBQ sauce. I sprayed each with Butter Flavored Pam and baked them on a wire cooling rack in a 400 degree oven for 20 minutes. Came our perfect! Next time I will refrigerate for the suggested 20 minutes as a little of the crunchy coating slid off while I was eating them (not that big a deal though) and I may slightly reduce the cayenne if I serve them to guests. Really awesome recipe! So glad I tried this!
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World's Best Lasagna

Reviewed: May 17, 2013
Hate to say this...but what a disappointment! Lasagna was just ok...A lot of work for just ok lasagna. Fresh herb flavors totally drowned out by the heavy tomato. Not enough ricotta filling. Even made this one day ahead and let sit in fridge until ready to cook...and still flavors too mild. Sorry, but not a keeper for me. Stouffers tasted better...
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The Best Rolled Sugar Cookies

Reviewed: May 17, 2013
Only giving 4 stars because I had to alter for best flavor. Increased sugar to 3 cups and vanilla to 2 tsp. Also rolled out dough in powdered sugar and NOT flour. Cookies tasted wonderful! Especially with icing recipe from this site. In my opinion they taste best soft so make sure to cook them on parchment only until you see slight browning around the edges (8 minutes for me). This way they maintain nice softness after cool and even after refrigerated.
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Baked Dijon Salmon

Reviewed: Oct. 31, 2012
This was really good! Especially considering the minimal prep time. Loved the different textures. I used stone ground mustard instead of dijon and it still came out great.
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Sweet Cornbread Cake

Reviewed: Oct. 12, 2012
I initially tried this recipe and it turned out awful with a weird after taste. However, I found out what the problem was - old cornmeal mix! Tried this again with new cornmeal mix and it was wonderful! Definitely more cake-lik than your typical cornbread, but still incredible.
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Party Pinwheels

Reviewed: Oct. 12, 2012
Ehh...These were ok but missing something. A little lacking in flavor and zing. My hubby ate quite a few but I noticed he was dipping them in ranch dressing for some extra zip.
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Baked Potato Soup

Reviewed: Nov. 8, 2011
Wonderful recipe!! It took some effort but it truly was well worth it! I took the advice of someone else and boiled the peeled, cubed, potato in the chicken broth while i sauteed the onion, garlic, and also a rib of celery. I also halved the basil, added 1 tbsp of butter to the bacon drippings for sauteeing, and added 1/4 c. sour cream in addition to the half and half. Afer I finished making it, I put the whole thing in a large crock pot (I made it for a work event) and topped it with shredded sharp cheddar cheese, bacon crumbles, and chives. This was the best soup that I've ever made PERIOD! For the next event I may get fancy and pour it into hollowed out sour bread bowls (you can get them for less than $2 a piece at Panera). You've gotta try this recipe!!!
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Szechwan Shrimp

Reviewed: Apr. 20, 2011
Taste was pretty good...Wonderful spicy kick! I used fresh ginger but still felt like this was missing something...some depth of flavor. I made the Asian coconut rice from this site and it went really well together - spicy shrimp with sweet, rich coconut rice. Mmmm!
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Asian Coconut Rice

Reviewed: Apr. 20, 2011
Wonderful!! But like other reviewers said, don't think you can eat this all by itself...The coconut flavor doesn't "pop" until it's eaten with something else. I made this to go with the Seschwan shrimp recipe on this site. Tasted great with that.
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 5, 2011
I made this with the following ingredient changes: 3 lemons juiced and zested, 3-1/2 TBSP cornstarch, 1-1/2 cups skim milk. This came out incredible! My husband doesn't like lemon desserts and he had 3 slices. He said it was better than most diners! The key instructions I followed were to prick and pre-bake the pie crust at 400 degrees for 10 minutes, next make the meringue so that it's ready to top the hot filling right away, and once the pie is cooked, make sure to let it set out for about an hour before putting in the refrigerater uncovered for another 4 hours before serving.
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